Instant Pot Chicken and Wild Rice Soup is a creamy, filling bowl – perfect for when you need a comforting meal. Chock full of chicken and vegetables, this will be your new favorite fall soup! [Read more…] about Instant Pot Chicken and Wild Rice Soup
I hope you’re lucky enough to have a lot of leftover turkey meat after Thanksgiving dinner. Having cooked turkey (or chicken) in the freezer is one of my biggest time-savers. There’s no end to what you can do with it!
In fact, if you’re not cooking the turkey for Thanksgiving, you still might want to take advantage of the sale prices and buy one to cook just to have the meat in the freezer. You won’t regret it! A quick thaw in the microwave and the turkey is ready to use in a recipe. You can substitute turkey for chicken in most any recipe. I have thirty possibilities that my family enjoys for you right here in this post!
Quesadillas are a quick and easy favorite in our family. I wanted to take the concept and give it a different spin. Something other than Mexican.
We loved these Chicken Florentine Quesadillas!
They’re full of chicken (I used rotisserie chicken I had in the freezer), garlic cream cheese spread, spinach, tomatoes, artichoke hearts and Parmesan.
The great thing about quesadillas is they’re easy to make to order. So if you’ve got someone in your house that turns their nose up at the good stuff, give them a plain chicken and cheese option.
Here’s what you’ll need to make them:
We love jambalaya, but it takes a while if you bake it in the oven. I’ve tried making it in the slow cooker, but that didn’t turn out very well.
Then I realized that it could be made in a skillet, using a similar method that I use for fried rice. The rice cooks separately, in chicken broth instead of water. Once it’s added to the ingredients in the skillet, it all comes together similar to a traditional jambalaya.
The bonus, of course, is that it’s much faster to make on the stove top. If you use jasmine rice, it will only take 15 minutes for the rice too cook and the whole dish is done in short order. Jasmine is my favorite rice for this reason. With other long grain rices, I’ve found it takes closer to 30 minutes for it to get tender.
Start the rice, then beginning chopping and cooking the other ingredients in the skillet. To keep this in the 15-20 minute range, you’ll also need to use chicken that’s already cooked. I keep rotisserie chicken in the freezer for quick meal prep.
If you want to cook the chicken from raw, you can still have a quick meal by following the instructions on Basic Chicken Skillet. This recipe is a take on that basic recipe.
Here’s what you’ll need for Skillet Chicken Jambalaya: [Read more…] about Quick & Easy Skillet Chicken Jambalaya – 15 minute meal
This is one of those fall-back kind of recipes. You can vary it in a million ways. And as long as you have cooked chicken in the freezer, you can have this dish on the table in just 15 minutes. If you have to cook the chicken it will take a bit longer, but it’s still a quick meal. Use the Basic Chicken Skillet instructions to get started if you’re using raw chicken. You could also go vegetarian and leave out the meat altogether.
I came up with this on the way home from church last Sunday. I hadn’t made any kind of plan for lunch, so while we drove home I took a mental inventory of ingredients in the kitchen. I do this on purpose sometimes, because it forces me to create easy recipes with common ingredients.
This skillet dish is an adaptation of Chicken Fiesta with Black Beans in the Slow Cooker. That post is old – one of the first posts I ever wrote on this site over seven years ago! The photo is terrible (I really need to snap some new ones). The recipe is stellar though and it’s one of our family favorites.
Unfortunately, on Sunday I didn’t have any black beans so I subbed kidney beans instead. I don’t have an ingredient photo for you this time either. We were in a big hurry to sit down and eat. I didn’t think to take photos until a day or two later, after we’d eaten nearly all the leftovers. You’d think after seven years that I’d be a better food blogger!
15 Minute Chicken Fiesta Skillet
- 2 Tbs. vegetable oil
- 1 onion chopped
- 1 green pepper chopped
- 1 clove garlic crushed
- 2-3 cups cooked chicken chopped
- 1 can diced tomatoes with juice
- 1 can corn drained
- 1 can black beans or kidney beans drained and rinsed
- 1 Tbs. cumin
- 1 tsp. chili powder
- salt to taste
Heat oil in large skillet over medium heat.
Add onion, green pepper and garlic to skillet and cook until onion is soft.
Add chicken, tomatoes, corn, beans and spices.
Heat over medium heat until it's all hot through.
Serve in tortillas, over cornbread or with tortilla chips.
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